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Spanish Omelet Recipe


Ingredients
* 2 tablespoons finely chopped green pepper
* 2 tablespoons finely chopped red pepper
* 1 tablespoon finely chopped jalapeno pepper (omit if you don't like spicy)
* 2 tablespoons finely chopped onion
* 2 tablespoons coarsely chopped mushrooms
* 2 tablespoons cooking oil (for vegetables)
* 2 tablespoons cooking oil (for omelet)
* 3 eggs
* 2 tablespoons water or milk
* Salt and pepper to taste
* 1/2 cup salsa, heated (any brand you like)

Directions
1. Heat 2 tablespoons cooking oil (canola, corn or peanut) in a saucepan.
2. Saute peppers, onion and mushroom until tender. Set aside.
3. Combine eggs, water (or milk), salt and pepper in a small bowl and beat with a fork or whisk until light and frothy.
4. Heat 2 tablespoons cooking oil in a non-stick frying pan on medium-high heat.
5. Pour in the egg mixture.
6. Don't touch until eggs begin to set (solid and firm around edges). Reduce heat to medium.
7. Carefully lift the edges of the omelet with a spatula and tilt pan to allow the uncooked portion to run underneath.
8. Continue this procedure until omelet is set with no more liquid eggs in the center.
9. Spread the cooked vegetable mix over one side of the omelet.
10. Lift the other side of the omelet with a spatula and fold over the vegetable mix.
11. Transfer omelet to a serving dish.
12. Cover generously with heated salsa.
Serving for two people.





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